Goat Cheese, Arugula (Rocket) & Caramelised Onion Quiche

Quiche is slowly making a comeback to my repertoire ever since I made the bite-sized quiches in July last year. For me, it often is an overlooked savoury item in a bakery and a cafe. I would rather pick a delectably stacked vegetable and cold meat sandwich or a good ol’ fashion meat pie or a salad. If I crave for eggs, then I’ll go for a poached egg. Hence, quiche is an awkward bakedgood to me. Neither a pie nor a sandwich nor … I don’t know.

Having said that, I’ve started to appreciate quiche for what it is. One thing I truly love about quiche is it is delicious whether it is hot or at room temperature. It defintely makes an ideal party food.

This quiche was made when I had friends over for a card game. Any card game has always turned out to be a long (but fun) session and it was a wonderful tummy filler in between breaks. 🙂

What you’ll need for a 20cm (8 inched) quiche:-

60g (2 ounces) goat cheese, diced in fairly large chunk when it was just out of the fridge

1 red onion (pick a small one), sliced

A handful of arugula (rocket leaves), torn by hand into smaller pieces

Method:-

Prepare a pie crust and blind bake it (click here for more instructions for the olive oil version). While blind baking the pie crust, saute the onion until caramelised. Set aside. In a 2-cups sized measuring jug, add eggs, yoghurt, black pepper and salt and beat until the ingredients are well combined. When the pie crust is cooled a little, layer the filling with arugula (rocket leaves), goat cheese and caramelised onions. Then pour the egg mixture over the filling and bake in the oven at 180C/356F for 30-40 minutes or until the surface appears to be golden brown and the filling is just set. Serve with a scattering of arugula (rocket leaves).

60g (2 ounces) goat cheese, diced in fairly large chunk when it was just out of the fridge

1 red onion (pick a small one), sliced

A handful of arugula (rocket leaves), torn by hand into smaller pieces

Instructions

For the pastry:

In a mixing bowl, mix together flour and salt. Then add in olive oil using a fork until resembles breadcrumbs.

Gradually stir in cold water (about 1/4 cup as a guide as it may vary) until the mixture forms a dough.

Wrap the dough in cling wrap and allow it to rest in the fridge for at least 30 minutes. If you are using the dough on the same day, remember to preheat the oven to 190C/170C Fan/ 375F before working on the dough for the tart pan.

Oil a tart pan using a baking brush thoroughly, i.e. bottom and side of the pan. Set aside.

Roll the dough flat enough to cover the tart pan (you may need to dust the rolling pin & workstation with some flour to avoid the dough from sticking to them). In order to transfer the flatten pastry from the workstation to the tart pan, wrap the pastry around the rolling pin, center it over the pan and unwrap the pastry. Then try to fit the pastry into the side of the pan without stretching it too much. Use your fingers to press gently into the fluted side of the tart pan. Make sure that the pastry fits snugly where the bottom and side of the pan meet with no air pockets. Also, trim the overhanging dough and use it to “patch up” the dough shortfall area (if any). Lightly brush the surface with some oil and prick the bottom of the tart with a fork. Bake for 15 to 20 minutes or until the crust appears to be slight brown.

For the filling:

While blind baking the pie crust, saute the onion until caramelised. Set aside.

In a 2-cups sized measuring jug, add eggs, yoghurt, black pepper and salt and beat until the ingredients are well combined.

When the pie crust is cooled a little, layer the filling with arugula (rocket leaves), goat cheese and caramelised onions.

Pour the egg mixture over the filling and bake in the oven at 180C/356F for 30-40 minutes or until the surface appears to be golden brown and the filling is just set. Serve with a scattering of arugula (rocket leaves).

Leftover Makeover

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.